Green Chile Chickpea Gumbo (of sorts)

I was cleaning out our refrigerator/pantry tonight to come up with dinner...and put together an awesome dinner that Alan said "Write down that recipe!" because he enjoyed it so much.

I kind of followed my standard way I fix chilli and gumbo, so it ended up a bit like both.
I hope you try it. I hope you enjoy. Be warned that Alan and I eat things fairly spicy. You may want to tone down the spices for your own.

Green Chile Chickpea Gumbo
2 Tbl Earth Balance margarine
4 cloves garlic, minced
4 Tbl dried, crushed green chiles
1 tsp chilli powder
1/2 tsp garlic salt

1 yellow onion, diced
2 orange bell peppers, diced
1 cup brewed coffee
5 Roma tomatoes, diced
2 can chickpeas, drained
1 cup broccoli florets 
2 links Field Roast vegan Chipotle sausage, sliced into bite sized rounds
4 cups cooked rice of your choice (I used brown Basmati rice)

1. Melt butter in a large pot on medium high heat .
2. Add spices and saute for 2 minutes.
3. Add onion and bell pepper, saute 3-4 minutes.
4. Add chickpeas, broccoli and coffee. Let simmer 5 minutes.
5. Add remaining ingredients and cook for 5 minutes.

Yield: 7-8 servings

I ate mine spooned onto raw cabbage leaves, which I highly recommend!